Barbara's Lemon Bread
Submitted by scoobeydew3
Barbara’s Lemon Bread uses triple lemon in the batter, then soaks the hot loaf with a lemon-sugar glaze poured through pierced holes. Rest it wrapped for 24 hours and the flavor deepens dramatically.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThe most important step in this recipe happens right after the loaf comes out of the oven. While it’s still hot, you pierce the top in several places and pour a warm lemon-sugar glaze directly over the crust. It seeps down through those holes into the crumb, adding moisture and concentrated lemon flavor throughout rather than just glazing the surface.
Then you wait. Cool the loaf in the pan for an hour, wrap it tightly in foil, and leave it for 24 hours before cutting. This isn’t just cautious recipe writing. The glaze continues to distribute as the loaf rests, and the crumb firms into something cleanly sliceable with deeper, more settled flavor. Cut it the same day and both the texture and taste fall short.
Three forms of lemon go into the batter: fresh lemon juice, lemon extract, and lemon rind. Each contributes differently. Juice adds brightness and acidity. Extract brings concentrated aroma. Zest carries the essential oils that juice alone doesn’t fully capture. Together, they make the lemon flavor assertive rather than faint.
Chef Tips
- Pierce the crust immediately while still hot. Once it cools, the crumb firms and the glaze can’t penetrate.
- Wrap tightly in foil after cooling in the pan. Foil holds in the moisture while the glaze distributes evenly.
- Wait the full 24 hours. This is where the recipe earns its name.
Variations
- Substitute orange extract and orange zest for an equally good orange quick bread.
- Add ½ cup dried cranberries to the batter for a cranberry-lemon version that’s especially good in winter.
Ingredients
Directions
Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using).
Pour batter into a greased 4 ½"x8½ inch loaf pan. Bake for about 1 hour or until toothpick comes out clean.
TOPPING: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.
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